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MX2023003161A - Low alcohol beer comprising a gluconate component. - Google Patents

Low alcohol beer comprising a gluconate component.

Info

Publication number
MX2023003161A
MX2023003161A MX2023003161A MX2023003161A MX2023003161A MX 2023003161 A MX2023003161 A MX 2023003161A MX 2023003161 A MX2023003161 A MX 2023003161A MX 2023003161 A MX2023003161 A MX 2023003161A MX 2023003161 A MX2023003161 A MX 2023003161A
Authority
MX
Mexico
Prior art keywords
gluconate
wort
beer
fermentation
yeast
Prior art date
Application number
MX2023003161A
Other languages
Spanish (es)
Inventor
Niels Gerard Adriaan Kuijpers
Tom Daniël Elink Schuurman
Original Assignee
Heineken Supply Chain Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Heineken Supply Chain Bv filed Critical Heineken Supply Chain Bv
Publication of MX2023003161A publication Critical patent/MX2023003161A/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/06—Acidifying the wort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C2200/00—Special features
    • C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Abstract

The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort The invention further relates to a beer having an ethanol content of 0-3.0% ABV, said beer comprising: ⿢ 0-6 wt.% of brewing sugars selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof; ⿢ 0.5-100 mmol/L of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof; · 0-500 mg/L palatinose.
MX2023003161A 2020-09-18 2021-09-17 Low alcohol beer comprising a gluconate component. MX2023003161A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP20196924 2020-09-18
EP21163360 2021-03-18
PCT/EP2021/075726 WO2022058568A1 (en) 2020-09-18 2021-09-17 Low alcohol beer comprising a gluconate component

Publications (1)

Publication Number Publication Date
MX2023003161A true MX2023003161A (en) 2023-03-27

Family

ID=77774934

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2023003161A MX2023003161A (en) 2020-09-18 2021-09-17 Low alcohol beer comprising a gluconate component.

Country Status (9)

Country Link
US (1) US20230220318A1 (en)
EP (1) EP4214304A1 (en)
JP (1) JP2023542003A (en)
CN (1) CN116209745A (en)
AU (1) AU2021342711A1 (en)
BR (1) BR112023005037A2 (en)
CA (1) CA3192598A1 (en)
MX (1) MX2023003161A (en)
WO (1) WO2022058568A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7343679B1 (en) 2022-12-06 2023-09-12 アサヒビール株式会社 Fermented beer-taste beverage and its manufacturing method
JP2024092376A (en) * 2022-12-26 2024-07-08 サントリーホールディングス株式会社 Beer-flavored beverages

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL120554A (en) 1997-03-30 2000-08-13 Kien Hava Kombucha products and processes for the preparation thereof
DE19756897A1 (en) * 1997-12-19 1999-06-24 Ucn Nahrungsmittel Gmbh Production of fermented beverage from cereal extract
DE10361313B4 (en) 2003-12-19 2008-04-10 Südzucker AG Mannheim/Ochsenfurt Low-alcohol beers or beer-like soft drinks with palatinose
DE102005052210A1 (en) * 2005-10-26 2007-05-03 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Microbiologically stabilized beer
DE102008018608A1 (en) * 2008-04-11 2009-10-15 Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. soft drink
JP5611646B2 (en) 2010-04-14 2014-10-22 アサヒビール株式会社 Beer-taste beverage and method for producing the same
JP5763416B2 (en) * 2011-05-24 2015-08-12 アサヒビール株式会社 Method for producing low alcohol fermented malt beverage
EA038484B1 (en) 2012-06-29 2021-09-06 Карлсберг Брюириз А/С Method for producing beverages by acid removal
JP6495032B2 (en) * 2015-02-06 2019-04-03 キリン株式会社 Beer-taste beverage with a crisp acidity that does not remain after
US20200063079A1 (en) 2017-05-01 2020-02-27 Honeymoon Brewery, Llc Kombucha-based alcoholic beverage brewing system and method
CN107699409A (en) * 2017-09-27 2018-02-16 浙江工商大学 A kind of fermentation process of alcohol-free beer

Also Published As

Publication number Publication date
BR112023005037A2 (en) 2023-04-18
AU2021342711A1 (en) 2023-04-06
CA3192598A1 (en) 2022-03-24
US20230220318A1 (en) 2023-07-13
WO2022058568A1 (en) 2022-03-24
CN116209745A (en) 2023-06-02
JP2023542003A (en) 2023-10-04
EP4214304A1 (en) 2023-07-26

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